Biscuits or Cookies are a delight with every cup of tea of coffee. This Pearl Millet Sesame & Jaggery Cookie Recipe is a healthy & the easiest cookies recipe. They are made with bajra (peal millet flour), Til (sesame seeds), Gud Powder (Jaggery Powder), Ghee (Clarified Butter), Milk, Milk Powder, Baking Powder & Almonds for garnishing.
This cookie recipe is eggless. They are sugar free cookies & are Gluten free. They and are extremely healthy and delicious. These cookies are good for diabetics both health wise and to curb that want for something sweet. This Bajra Cookie Recipe is easy to bake at home & is inspired by a special north Indian dessert called the bajre til ki tikki. This a winter special recipe as both Jaggery & sesame seeds are good for health during winters. I bake them especially for Makar Sankranti. They are also called Kambu Cookies in Tamil. Follow this step-by-step recipe guide to make these pearl millet, sesame & jaggery biscuits at home.
To a mixing bowl, add ½ Cup Clarified Butter/Ghee and ½ Cup Jaggery Powder. Mix with a whisker till they merge into each other and no lumps remain. This would take about 2-3 minutes.
When ghee and jaggery powder merge into each other, 1 Tbsp. Milk. Remaining milk to be used only if required. Whisk the milk with the mixture properly to merge the milk into the milk and jaggery mixture.
When all three ingredients merge into each other, add 1 Cup Pearl Millet Flour / Bajre Ka Aata, ¼ Cup White Sesame Seeds, Roughly Chopped Almonds (keep a few aside for garnishing), 1Tbsp. Milk Powder and 1 Tsp. Baking Powder.
Mix well using a spatula. Mix till you get a soft dough. This would take around 1 to 1.5 minutes.
We need a soft dough for our cookies. Since, our dough is already quite soft, we will not use the remaining milk. If you feel your dough is little dry, then you may add the remaining milk during this mixing process.
After the dough is ready, refrigerate the dough for about 20 minutes for it to set.
While our dough is in the refrigerator, preheat the oven at 180° degrees Celsius for 10 minutes.
Preparing the Cookies
Our cookie dough sets after 20 minutes of refrigeration.
For preparing the cookies, lay a plastic sheet on the counter & place the entire cookie dough at the center of one half of the sheet.
After keeping the dough, fold the sheet in half placing the folded half over the dough on the first half of the sheet.
Flatten the dough with light hands. Now using a rolling pin, roll the dough. To give the rolled dough an even thickness, rotate the sheet while rolling the dough. This evenly rolls the dough and maintains a uniform thickness. The thickness should be an approximate half a centimeter.
Using a cookie cutter of your choice, cut the cookies from the roll.
After cutting the cookies from the roll, roll the remaining dough again and cut maximum cookies using the same method.
Baking the Cookies
For baking the cookies, place butter or parchment paper on a baking tray. The butter or parchment paper should be of the size of the Tray.
Place the cookies on the baking tray. Make sure place the cookies at a little distance from each other. This is done because the cookies expand on baking.
Place the baking tray in the oven and bake the cookies at 180° degree Celsius for 18-20 minutes.
Our cookies are ready after 20 minutes of baking. Take the tray out and let them cool down to room temperature. Cookies cool down after approximately 30 minutes.
Crispy brown bottom indicates that our cookies are properly baked. Plate them or store in a dry container.
Our Millet, Sesame and Jaggery Cookies are now ready. Enjoy these delicious cookies with tea or coffee.
Tips: Cookies are placed at a distance from each other on the baking tray. This is done to avoid cookies sticking to each other as the cookies expand when they are baked.
Goes well with: Tea & Coffee. Serve with evening snacks.
